Cranberry Orange Scones

The first time I ate scones was when I was a freshman in college.  I rented a room in a house with two Scottish ladies.  I remember the aroma of the scones baking.  It was many, many years later that I made my first recipe.  This particular recipe calls for fresh chopped cranberries.  I currently do not have a food processor, so I opted to use Craisins.  They work just as well.  The orange rind gave the kitchen a nice aroma while the scones were baking.   Serve with jam, clotted cream, (if you can find it... we have an English Tea Shop in the next town) or with butter.  Serve warm.


3/4 cup buttermilk OR plain yogurt
1 egg
2  3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (the butter had salt, so I did not use any additional salt)
1 cup coarsely chopped cranberries (fresh or frozen)  I used Craisins
1/2 cup sugar
1 grated orange rind
1 tablespoon melted butter
Extra sugar 

• Preheat oven to 375 degrees
• Beat buttermilk and eggs in a small bowl.  Set aside
• In a large bowl, place flour, baking powder, baking soda and salt
• Cut in butter until mixture resembles small peas
• Mix in cranberries, sugar and orange rind
• Add buttermilk mixture and stir until soft dough forms
• Using your hands, for dough into a large ball and place on floured surface
• Knead about 10 times.  Pat into 2 circles about 1 inch thick, place on ungreased cookie sheet
• Score the tops of both circles to make 8 wedges on each.  Bake scones for 15 - 20 ,omites
• While still warm, brush with butter and sprinkle with sugar

-Queenie Cuisine